Spiced lamb kebabs with pea and broad bean tabbouleh
These delicious Mediterranean-inspired kebabs would make the perfect summer dinner. They would work well made with chicken too. Leave to marinate for as long as you can to guarantee plenty of flavour.
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- a pinch of cayenne pepper
- finely grated zest of 1 lemon
- 400g lamb-leg steaks, cubed
- 200g cherry tomatoes
- 150g bulgur wheat
- 300g peas
- 200g podded broad beans
- 1 small red onion, finely chopped
- 1 x 28g pack mint, roughly chopped
- 1 x 31g pack coriander, roughly chopped
- juice of 2 lemons
- 3 tbsp extra-virgin olive oil
- 4 tbsp natural yogurt, to serve
- Put the garlic, cumin, cayenne pepper and lemon zest in a large bowl and mix together well. Add the cubes of lamb and toss well to coat. Set aside for at least 1 hour to marinate.
- Thread the marinated lamb on to skewers, alternating with the cherry tomatoes – you’ll need between 4-8 skewers depending on their size.
- Meanwhile, put the bulgur wheat in a large bowl and just cover with about 150ml boiling water. Cover and leave to soak for 5 minutes.
- Bring a medium pan of water to the boil and blanch the peas and broad beans for 1 minute. Drain, then refresh them in ice-cold water and drain again.
- Remove the outer skin from the broad beans to reveal the bright green bean inside.
- Toss the soaked bulgur wheat with the chopped red onion, the peas, broad beans, chopped mint, coriander, lemon juice and olive oil. Season to taste.
- Preheat a griddle pan or grill and cook the lamb skewers for 10-12 minutes, turning regularly until cooked and slightly charred. Serve with the tabbouleh and a dollop of natural yogurt.
Marinate the lamb a few hours ahead or overnight. The tabbouleh can be made up to 2 hours ahead; chill